Saturday, January 15, 2011

This wonderful recipe is just perfect for the cold weather we are having here. ENJOY!

SERVES 8–10

2 cups flour, sifted, plus more

1/2 tsp. kosher salt, plus more to taste

2 eggs, plus 1 yolk

8 cups chicken stock

2 tsp. dried sage

1 1/2 tsp. dried thyme

1 1/2 tsp. fennel seeds

5 whole black peppercorns

4 cloves garlic, minced

3 ribs celery, cut into 2 pieces

2 carrots, peeled and cut into 2 pieces

1 large onion, chopped

1 dried bay leaf

1 3 1/2-lb. chicken, cut into 8 pieces

2 tbsp. minced flat-leaf parsley

Freshly ground black pepper, to taste

Make the noodles: Combine flour and salt in a bowl. Make a well in center; add eggs, yolk, and 1 tbsp. water. Using a fork, mix flour into eggs to form a dough. Transfer dough to a lightly floured surface; knead until smooth, 5–6 minutes. Divide dough into 4 portions and cover with plastic wrap; set aside.

Put chicken on a plate. Strain soup through a fine strainer into a large pot; place celery and carrots in a bowl. Discard remaining solids. Remove and discard chicken skin and bones. Chop chicken, celery, and carrots into bite-size pieces; transfer to soup.

Bring a large pot of salted water to a boil. Working with one dough portion at a time, lightly flour and roll out to 1/16" thickness. Cut dough into 1/4"-wide noodles; transfer to floured baking sheet. Repeat with remaining dough. Shake excess flour off noodles; boil until tender, 8–10 minutes. Drain noodles; transfer to soup. Stir in parsley; season with salt and pepper.

We are out of town for the next few days, but I have posts ready to run.

about

After spending years in the world of finance, I decided to follow my heart and use my creative and marketing abilities. I plan to use the experience I have accumulated in the past to guide my decisions in the future.